Courtney Roulston’s roast chicken with miso-butter corn

STEP 1 

Preheat oven to 200°C. Use a small serrated knife to cut down the side of the corn to release kernels. Cut the corn cobs into 2cm lengths and reserve.

STEP 2 

Place the chicken, breast-side down, on a clean work surface. Trim any excess fat from the cavity and reserve. Use kitchen scissors to cut along each side of the backbone to remove. Reserve the backbone. Turn the chicken breast-side up. Press down on the breastbone to flatten. Season the chicken all over and spray with olive oil spray.

STEP 3 

Heat a chargrill on medium-high. Add the chicken, breast-side down, and cook for 6 mins or until golden brown. Turn and cook for a further 3 mins. Transfer to a roasting pan and roast for 25-30 mins or until the chicken is cooked through. Transfer to a plate and loosely cover with foil. Set aside for 10 mins to rest.

STEP 4 

Meanwhile, use a large sharp knife to cut the backbone into 1cm pieces. Heat a large saucepan over high heat. Add the reserved chicken fat and backbone and cook, stirring occasionally, for 5 mins or until golden brown. Add the corn cobs, zucchini ends, miso paste and 1½ cups (375ml) water. Bring to a simmer. Reduce heat to medium and cook for 15 mins or until the mixture reduces by half. Strain through a fine sieve into a heatproof bowl. Discard the solids.

STEP 5 

Spray a large frying pan with olive oil spray. Heat over medium-high heat. Add corn kernels and sliced zucchini and cook, stirring, for 2 mins or until just tender. Add the strained stock mixture and cook for 2-3 mins or until mixture is simmering. Add the butter and cook, stirring, for 1-2 mins or until the mixture reduces slightly and is glossy. Season.

STEP 6 

Spoon corn mixture onto a serving platter. Top with chicken and drizzle with any pan juices to serve.